1. Heat the oil and half the butter in a large frying pan.
2. Then add the chicken pieces, with the sliced onions, and fry for
about 5 minutes, turning once, to lightly brown the chicken.
3. Lift the chicken out and place in a casserole.
4. Add the soup and cider to the onion in the frying pan, and stir well
until thoroughly blended.
5. Season with salt and pepper, and pour the sauce over the chicken.
6. Arrange the sliced potatoes over the top, cover the casserole and cook
in the oven for 30 minutes.
7. Remove the lid, and dot the potatoes with butter.
8. Return the casserole to the oven without the lid, and cook for a
further 45 minutes, or until the potatoes are golden brown.